Classic redcurrant jelly for the winter
Источник фото: https://ru.123rf.com/profile_serezniy
This recipe will appeal to adults and children.
Since currants contain a lot of natural gelling components, the jelly turns out wonderful, without thickeners or gelatin. It has a slightly fluid structure. This was my first time making jelly, but I think it becomes even denser when stored. In order to correctly maintain the proportions, you need to take into account the acidity of the berries themselves and the yield of currant puree. The amount of sugar should be taken from the resulting amount of already pureed currant puree. Usually the proportions are 1:2 or 1:1.5, depending on your taste. Read the recipe reviews at the end of the page.
Ингредиенты
Red currant - 1000 g
Sugar - 1200 g
Рецепт
1. Peel the currants from the branches and rinse several times until the water runs clear. I got 1 kg of berries.
2. Then chop the currants in a blender or grind in a meat grinder.
3. Then rub through a sieve to remove seeds and skins.
4. Measure the resulting amount of puree and take 2 or one and a half times more sugar. If the finished puree is 600 ml, then you can take 1,200 or 1 kg of sugar. Put the puree on the fire, adding half the amount of sugar. Bring to a boil, but do not boil. If there is a little foam, remove it.
5. Then, when the first half of the sugar has dissolved, add the rest. Stir, keep on the heat, stirring for 2 minutes and turn off the heat. It turns out to be a rather liquid consistency. Don't worry, the puree will turn to jelly as it cools.
6. Immediately pour into prepared clean jars and close with lids. Let cool. Can be stored in the refrigerator or not.
7. Make your family happy!